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Found 1,121 results

  1. Daznz

    chinese hotpot

    Hi Im looking at doing a chinese hotpot at home..Ive never had one before only seen pics of them on the net...Can anyone help with types of Marinated meats and veg used etc. and also what types of oils of broths are used in the pot Thanks Daza
  2. Has anyone tried cooking joong in a pressure cooker? They usually take around an hour boiling away which is a pain, was wondering whether putting them in a pressure cooker for say 15 minutes would do the trick just as well. Also, can you make chinese soups in a pressure cooker?
  3. Mr Wozencroft

    Chinese sauce brands...

    For the last year i've been trying out various brands of the same products to find out which ones I prefer. So I thought I'd list a few that I recommend: Lee Kum Kee Double Deluxe Soy Sauce. Pearl River preserved black beans. BaiJai chilli bean paste (which has the highest amount of fermented broads beans I have seen so far) Lee Kum Kee oyster sauce. Does anyone use any of these brands? Are there others that you prefer? Please feel fee to list your preferences.
  4. Prasatin had mentioned she had her best ratio of dough to filling (haam) in her baos. This got me thinking, when making your baos how much filling to dough do you like? I LOVE a slightly sweet dough, so when I make my baos for myself I love having really fluffy dough with a little filling that has a strong flavored sauce. So of course my favorite is char siu bao with thick dough and a little filling. But when I make it for other people I go for a thinner dough and more meat. Which is why I like to make dai bao for other people, but I don't personally like it myself. Too much meat for me. Now bao wrapped around lap cheung like a pig in the blanket and steamed....mmmmm that is comfort food to me, and at some points even better than char siu bao. It's easy, it's meaty, it's got a high ratio of dough to meat. The only bao I like a lot of filling in is one made with ground pork, lots of chopped cabbage, mushroom and vermicelli, because it doesn't have a lot of meat in it. edited to protect the innocent.
  5. KristiB50

    Cooking with Black Garlic

    I ordered some of this after hearing it mentioned on Top Chef a few moths ago. So far I've just peeled off a clove to taste it. It's sweet-almost "balsamic" with garlic undertones. The texture is that of roasted garlic. Has anyone ever cooked with it?
  6. Daznz

    Dipping Sauce ?

    Hi everyone im from New Zealand . I would like to say this forum is out standing I really love cooking and im really starting to enjoy chinese cooking ive struggled to make good chinese at home until i got mrs Chiangs Szechwan cookbook off ebay for 90c and i have ordered The Chinese Kitchen by Eileen Yin-Fei Lo . I am making Shrimp balls the dipping sauce she calls for it a salt and pepper mix I would like to have two more dipping sauces on the table, If anyone can help me out with two sauces that will go well with shrimp balls i would love the recipes Thanks Dale
  7. In their 1972 "Chinese Cookbook" Virginia Lee and Craig Caiborne included a recipe for chicken with red wine rice paste. They said it was from Fukien and discribed it as "a fermented red paste made with rice" and said it was difficult to find. Back in the mid seventies I could get in Chinatown but I haven't been able to find a source recently. Does anyone know where to get it?
  8. Jing and Sebastian at jingteashop.com recommend leaving a small amount of tea in your gaiwan as a "root" for the next infusion when brewing Chinese green tea. Anyone else do this? I have tried it, but not done a side-by-side comparison, and think there may be a mild intensification of flavor. It certainly does not seem to cause any bitterness. How about leaving a root in a glass when brewing "gradpa style"? Thoughts? Experiences?
  9. There is a great vegetarian Chinese restaurant in LA's San Gabriel Valley called Happy Family. I am looking for the New York equivalent. The menu should be completely vegetarian, not just a Chinese joint with veg options. Any suggestions?
  10. Willbear

    Chinese Oakland

    There has been ample discussion on chowhound, here, and other food sites about dim sum. Does anybody have a recommendation for the best place to have a moderately priced chinese dinner in Oakland's chinatown? (Especially with one's 60 and 70-something parents along) Their favorate place seems to be Little Shin Shin on Piedmont avenue. I'd like to expand their horizons towards chinatown. Has anybody tried Legendary Palace for dinner perchance?
  11. hzrt8w

    Fresh ju ju be

    Yesterday I saw, for the first time, some FRESH ju ju be on sale in the Milpitas 99 Ranch market. I never had the fresh ju ju be before, only the dried one in Chinese soups. I didn't what to expect so decided not to pick up the whole bag (more than 30 in all). Have you eaten fresh ju ju be? How would you describe the taste and texture? Are they crispy like fresh pear/apple?
  12. John Rosevear

    Good gluten-free Chinese?

    I know where to get lousy gluten-free Chinese food: PF Chang's. I also know where to get thoroughly mediocre stuff: Nancy Chang's in Worcester. I'd like to find some better options, preferably with a Sichuan or Hunan focus. The trick is to find a place that is very good AND both willing and able to work within the gluten-free limitation. I am tempted to call Sichuan Gourmet in Billerica and walk them through the requirements, but before I do, does anyone have any recommendations within an hour or so of Providence or Boston or Worcester? They don't need to have a formal gluten-free menu, just a demonstrated willingness and ability to accommodate a patron's gluten sensitivity.
  13. I am curious about this Shanton Broth that's frequently mentioned and used by Iron Chef Chinese, Ken kenichi. Google search turned up several versions. I am just wondering, since Shanton is a distirct of Guandong, if there is an origianal version of this Shanton Broth. Morimoto'sShanton Broth used in his Crab soup recipe.
  14. http://www.telegraph.co.uk/science/space/7718570/Dog-on-the-menu-for-Chinese-astronauts.html A bit of a fuss about dog being on the menu but I'm sure most of us can overlook that. The menu looks quite appetising. I wonder if they have to change the recipes because tastes change at altitude?
  15. So, I'm not going to let Hz have all the fun, am I? Just kidding...I wanted to see if I can handle taking pics and cooking at the same time. Sometimes, during the weekends, we buy some siu yoke (3-layer pork) to store in the freezer for lazy days. It's quite versatile; this is only one of the dishes which you can use it in. Ingredients: siu yoke, chopped garlic, dark/black thick soya sauce, pepper, dried chillies (optional). I ran out of the dark soya sauce, so I used molasses instead..not much difference in the taste. And, I'm definitely not as organized as Hz, forgot to get the sarawak pepper to pose. Fry pork together with garlic in 2 tblsp oil. I don't fry the garlic on its own for this dish, because it'll end up too burnt when combined with the meat later on. Besides, some oil from the siu yoke will join in the fun along the way. Fry till the skin turns crackly. Add 3 tblsp dark soya sauce, pepper to taste and chillies if you want. Dish done in a minute or 2....slight exaggeration but it's really quick. Shown here with blanched broccoli, plumped up microwaved (I did it!) gei chee (boxthorn berries), drizzled with teelseed oil and oyster sauce.
  16. Steamed Ground Pork with Salted Fish (鹹魚蒸肉餅) Irwin: You are an honorable Toisanese. This pictorial was produced in your honor for your Happy Birthday. Many people who live in Hong Kong and the vincinity of Guangzhou would know about this steamed pork dish. It is a comfort home-style cooking for many Cantonese. Serving suggestion: 2 Basic ingredients: 1 lb of ground pork (with a little bit of fat), some ginger, salted fish and some seasoning. I usually use salted fish immersed in oil. This time, I had chosen a refrigerated package of salted mackerel. The fish pieces looked very appealing. Marinate the ground pork: Use a mixing bowl. Add 1 lb of ground pork. Add 2 tsp of sesame oil, 2 tsp of light soy sauce, 2 tsp of Shao Hsing cooking wine, 2 tsp of corn starch, 1 tsp of ground white pepper and a pinch of salt (to taste - suggested 1/8 tsp). Shred about 1 inch of ginger. Add about 1/2 of the portion to the mixture. Mix all the ingredients. Set aside for about 20 to 30 minutes. Transfer the marinated ground pork to a steaming dish. Use a spatula to press the ground pork against the dish, spread the pork evenly on the dish. I used only 1/2 a piece of the salted fish in the package. The fish was a bit thick. I sliced it into 2 halves. Lay salted fish on top of the ground pork. Spread the remaining ginger on top. Steam this dish in the steamer for about 15 minutes. Finished dish. Sprinkle some fresh chopped green onions on top.
  17. Is it common to have the New Year's zodiac animal be a primary or featured ingredient in a New Year dinner? Certainly some exceptions would have to be made, e.g. dragon as it is mythical, dog as it is socially unacceptable and tiger as it is endangered.
  18. My go-to Chinese grocery store recently went Latino and Korean. Maxim's and the "International" grocery across University both went 100% Latino, and the Aspen Hill oriental grocery (Han Ah Reum) is now 100% Korean. Any recommendations for Chinese (Cantonese, Sichuan) groceries in the Silver Spring-Wheaton-Takoma Park areas? edited to add name of Aspen Hill store.
  19. Simmering the pork... In the oven....had to use a bit of good ole fashioned ingenuity to get the pork hanging just right Letting it cool before the big freeze. And I hate cleaning. I used hzrt8w's recipe posted a while back which called for a myriad of different ingredients, including LKK's Chinese Marinade and pre-made char sui sauce. I used a smidge of it tonight (out of the 4 lbs total) in some fried rice, and it came out wonderfully. [EDIT] By the way, I cheated and used some red food coloring because I like the way the outside of the pork is an almost unnatural blood-like color. No shame here lol :laugh:
  20. Today I made a Sweet and Sour Chicken that was to die for! Absolutely scrumptious! Crispy Fried Chicken bits, White Rice, Pineapple, and the onions, celery, carrots, and garlic came fresh from my own farm! I even got the Wok-Hei on an American electric stove by using the Bao method (and opening all the windows and doors!) But, I used a BOTTLE of KRAFT Sweet-n-Sour Sauce! Will you ever forgive me? Weepingly yours; -Johntodd
  21. Hi out of Pork, Chicken and Beef which meat best compliments sweet and sour, and which cut of that meat? I know there is no right answer but I just wanted to get some opinions on this.
  22. Welcome to the China: Cooking and Baking forum! This forum has a number of great resources for members, whether you're a novice or an expert. One of those resources is our online culinary academy, the eGullet Culinary Institute. Please take some time to look through the topics presented here and feel free to attend the course that interests you. Chinese Cooking: Southern Home-Style Dishes Course and Q&A
  23. Hi there! I've had this ingredient in my cupboard for months and never figured out how to use it. Does anybody have tips on how to get the most out of this pepper?
  24. I found this link to something I’ve been meaning to try for some time: e-fu noodles I have 2 questions before undertaking, though: 1) do you have any opinions on the technique of the various stages of cooking the noodles? Sound right? The reason I ask is that in searching eGullet for previous posts on e-fu noodles, Fat Guy mentioned a few years ago how hard they are to do well (link). What do you think? The difference between this recipe, and the one Fat Guy discussed, is a final 'crisping' stage of the noodles, which sounds interesting. 2) Also, on the ‘egg creamy sauce’: in the past, whenever I attempt something with this kind of sauce, say Char Hor Fun, the recipes always say to simply crack the egg in at the end, and stir through. But I’m always disappointed, in that the sauce is rarely ‘creamy’ but more gluggy and too thick… not like the restaurants. Do you think this woman's technique of partially crisping the egg bottom, but leaving the rest uncooked, may help with this problem? The sauces I have with these noodles in restaurants are invariably better than those I make at home, even if I reduce the amount/number of eggs. I suppose Point #2 should be posted in the SE Asian section, as this kind of sauce is more Malaysian/Singaporean, so maybe I’ll post over there…but any knowledge you might have would be great to hear.
  25. Vanessa

    Tung kwai

    I am intending to cook a Singaporean recipe (of obvious Chinese origin) for a soup which includes the above as an ingredient. I have ascertained the Latin name from Terry Tan's Cooking with Chinese Herbs and understand that it is a dried root, mainly used by the Chinese in broths and soups for medicinal purposes. Has anyone had experience of the stuff? e.g. Does it in fact taste so foul that I would do better to leave it out? Or the contrary? And how easy might it be to find? Could I get it in a Chinatown supermarket or do I need to go the the Chinese herbalist next door? Of course I can find out all these things myself by trial and error, but I would be interested in any knowledge from others. v
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